There's her instant-classic mushroom Wellington, a feat in mushroom engineering in which seared portobello mushrooms stand in for beef tenderloin and are enrobed in a vegan mushroom duxelles.
Mushrooms, butternut squash and Brussels sprouts are tucked around a round of creamy cheese with a red onion jam and swaddled in puff pastry. The vegetables can be prepared a couple of days ahead, so all you have to do on the big day is fill, wrap and bake.
I am once again looking to Alexa's recipes, namely her roasted mushrooms with smoky pomegranate sauce. It has everything you're looking for: dried ancho chili and plenty of crushed black.
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